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Things To Do In Hector When You're Dead...
You know, in the nonstop, mile-a-minute jet set life of an
internet newsletter reporter, we kind of lose track of the important things in
life. Shuffling from party to party and
shindigs to restaurant openings (Don't you know who I am? I write for THE most prolific Brewsletter in
the state! My reputation alone could
destroy your future in this town...Forever!) sometimes the people in your life fall
through the cracks. That's what I went
through this week with the loss of my paternal grandfather. Bear with me, you'll enjoy it!
As most of you are well aware from reading this virtual paper
from previous weeks, this endeavor would lead me back to Hector, Minnesota. You know, that place where the Dave Matthews Band will not
catch on for 10 more years and "Cover of the Rolling Stone" by Dr. Hook and The
Medicine Show is still racing up the charts...this is a GOOD thing people! Oh, sweet comfort food that is Hector! It was a whirlwind beginning to say the
least. I was contacted by my brother, Steve,
at 6:30 Friday morning. You know the
drill, you  start by going online to find a plane fare and realize the reason
they call it a "bereavement fare" is because you're "bereaved" to be out $750 on a flight that
normally costs $300. This is where I
have invented a thing called "tangible travel time," basically it's the amount
of money spent/hour divided by the actual time not in an airport or
plane. For me, this equates to $20.43/hour
in the 36 ½ hours I was (tangibly) home, thank you airlines!
As if that was not enough, when I landed in Minneapolis- St. Paul International Airport and patiently awaited my commuter flight (see Turbo-prop connection), the outstanding choice of inc
idental music wafting down was Stevie Ray Vaughn! For those
uninformed, Stevie Ray Vaughn di
ed in a tragic helicopter accident in Wisconsin in 1990. Now I'm not typically a superstitious fellow, but that wasn't the most reassuring choice of artists!
At any rate, I arrived at my destination with no incident, but my adventure was just beginning....
End of Part 1
Now on with the Brewsletter!
This week we discuss the ins and outs of pumpkin carving, Pumpkin Porter, fresh beer and...well, more Pumpkin Porter. You insatiable folks, you! We hear from Karina twice as I drill her with this weeks 5 questions as well as the latest updates from the world of Brewpub-ery!
I wrap it all up with anecdotes of funerary practices in central Minnesota!
In other news, with the beginning of the World Series just underway, we have officially changed the name of the Sunbru to "Lou Bru." In honor of Yankee slugger extrodinaire Lou Gehrig, we are donating $1 for every Sunbru sold during the length of this Fall Classic to the ALS Foundation. Come in, sit down and make a difference!
Lastly, we understand if you're not a golf enthusiast, it's nothing to be ashamed of. If you can't make it to the Four Peaks Golf Classic but would still just like to donate to the ALS Foundation, please, just contact Karina at (480) 303-9967 ext.209. Leave a message if need be and she will get back to you.
Ciao,
Your Friends at The Four Peaks Brewery and Four Peaks Grill & Tap
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Welcome To The Pump-tacular!
Pumpkin Porter Season officially opened on Monday, October 20th to thunderous approval. This official Valley-wide rite of fall was greeted by ravenous masses all day and all night long! According to my sources at the 4PBC Office of Official Weights and Measures, on that day alone over 260 gallons were consumed...that's more than 16 kegs...on a Monday...for 1 style of beer! If only we could sell stock of Pumpkin Porter...
What else have we got for you? Oh yeah, the 2008 Commemorative Pumpkin Porter T-shirts are now available at both the Tempe and Scottsdale Locations. Sizes range from adult small to XXL but supplies are limited, so get one while you can. Any one of our helpful staff can assist you in procuring this item, just ask!
Let's not forget about the Four Peaks Annual Pumpkin Carving Contest in Tempe this upcoming Tuesday, the 28th. Whether you're a novice or part of the Army Corp Of Engineers, it is fun not only to participate but also to watch. In previous years I've witnessed:
1. A pumpkin turned into a kegerator.
2. A collection of gourds stacked on top of one another with a series of "tongues" that poured a beer through each of them in a manner not unlike that scene in "Indiana Jones and the Temple of Doom"
3. Darth Vader show up with his entourage !
This is one of those events you have to see to believe! Show up if only to smell the wafting deliciousness of the many sacrificed pumpkins! I almost forgot, the winner get a keg of Pumpkin Porter! I expect to see you there!
Once again...RULES:
1. You are responsible for bringing your own pumpkin(s). There is no size limit.
2. Any tools, knives, drills, etc. must be supplied by the individual.
3. No prepping of your pumpkin is allowed. All stenciling and cutting must be done at the brewery.
4. No derogatory or ethically questionable pumpkins will be accepted.
5. No bribing the judges!
And...WINNERS
1. Best Overall:
1/4 barrel (7.75 gallons) of Pumpkin Porter
2. Most Creative:
1/4 barrel of your choice (Not Pumpkin Porter)
3. Best Four Peaks Theme:
1/4 barrel of your choice (Not Pumpkin Porter)
Runners up in all categories will receive gift certificates, growlers and other special prizes. Feel free to enter as many pumpkins as you like!
Any questions please contact Steve Lynch at steve@fourpeaks.com
Looking for tools?
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The Grill & Tap Dispatch
by Karina Lang
Hello my friends!
It's good to see that Pumpkin Porter season is FINALLY upon us, and it feels so darn good
doesn't it? I must say, ever since I
started working for Four Peaks,
my definition of good beer has definitely changed (what? Busch Light in a can
isn't the good stuff?) Just
kidding.
Anyway, since the good ole'
Pumpkin Porter has come out, it's going like crazy already! This year's batch tastes so good that it's
hard not to come in and sip on them all day, but alas, we all have
responsibilities don't we.
Alright, so,
in other Four
Peaks
news, the 4th Annual
Charity Golf Tournament is just about sold out, so those of you who were
itching to play this year, I advise you to try and sign up sooner rather than
later! Th ere are only a few spots left,
and chances are, (no, actually... there is no DOUBT) it's going to be a
great time! Please let me know ASAP if
you want to partake. I hope everyone is
enjoying the nice weather...you really can't beat this time of year. I hope you all have a wonderful week, and
make sure to pop in and see for yourself what all this Pumpkin Porter hype is
all about before it runs out!
Cheers!
You can contact Karina at (480) 303-9967 ext. 209
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5 Questions With Karina BrittYou have all seen numerous Four Peaks personnel from the Tempe location area answer a few questions. This time around I was approached by Scottsdales' pouring princess herself, Karina Britt! The shoe is on the other foot as we probe the mind of precious Karina, I hope she has the mental fortitude to withstand the full frontal assault of my interrogative trials. You are currently on the clock Ms. Britt, give me hell! 1. What Four Peaks beer do you end your evening with? Not necessarily
your favorite, but the one you would consider a good "nightcap"? Why?That's
a tough one. I would have to go with the 8th St. Ale because of it's mild
bitterness and medium body. That's what sets it apart from the rest of the
ales. I, like most Four Peaks employees, go through phases
with all the different wonderfulness that is on tap; however, 8t  h St.
takes the cake these days for the best beer before turning in for the
night. 2. Most people are familiar only with the Four
Peaks location in Tempe, what would be your greatest argument to coax
them into stopping at the Scottsdale location?
Oooh, good one! Not
only am I there, which should remain reason enough...but if I had to
make my argument stronger, I would have to remind people that we ALWAYS
have the Hopsquatch Barleywine on draft, whereas our friends in Tempe
only have if every once in awhile. Also, while our patio might be
slightly smaller than Tempe, it's still pretty awesome. Who said
bigger was always better right? 3.
According to the movie Monty Python and the Holy Grail, witches burn
because they are made of wood, wood floats in water and ducks will also
float in water (as well as apples, bread, cider, small rocks and churches). So by that line of reason, if a person weighs the same as a
duck they are, by fault, a witch. What are you going as this Halloween?Wow,
this is a tough one. You never cease to amaze me Tim. I hate to admit
it, but I am one of those last minute Halloween shoppers, so I  really
have no idea! I do know, however, that I will be working up at the
Grill and Tap that night, so if ya'll get a chance to come up and
visit, maybe you'll be lucky enough to find out what I came up with. I
was a Girl Scout last year, so, not only do I not want to repeat a
costume, but it's also not exactly work appropriate! 4. What is the one Four Peaks entree you always end up going back to when you can't decide what it is you want to eat?There
is one menu item that can just never do me wrong, and that's the
Chicken Sandwich. Those of you who know me are aware of my mayonnaise
fetish, so, a Chicken Sandwich with pepperjack cheese, and a big side
of mayo is the key to a wonderful lunch. 5. You
claim to be from Eugene , OR. How many times have you seen Animal
House (filmed in the Eugene area in the late '70's)? What is your
favorite scene?I do hail from D  uck Country...that's no lie. I have
seen Animal House around three times probably. It's absolutely
hilarious and I can't help but be proud that it was filmed in the city
I grew up in. My favorite scene has to be when Dean Wormer is
announcing everyone's GPA. They were all so low, around 0.2 or
something. Something about that just makes me laugh. Well, I have to give you credit, you held up quite well! It was great to see a Northie perform with such aplomb. Touche!!! Next week we'll see who has the moxie to take me on! Thanks again Karina for being such a worthy adversary!!
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UPCOMING EVENTS
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Tuesday, October 28th: Pumpkin Carving Contest in Tempe. Carving starts at 6pm and ends at 8:45pm. Win beer, shirts, gift certificates and the admiration of your peers! Wednesday, October 29th: Red, White, and Brew: An American Beer Odyssey author Brian Yaeger
will be at Four Peaks Brewery in Tempe for a book signing. This event is being hosted by Changing Hands Bookstore. More info HERETuesday, November 4th: Election Day, so get out and vote!!!! Wednesday, November 12th: Fourth Annual Four Peaks Charity Golf Tournament to Benefit The ALS Assocation of Arizona. We are now accepting players and teams! Please click HERE to sign up! Wednesday, November 12th: In tandem with the Golf Classic we offer you our monthly Cheese Puff Day! Wrap up your golf excursion with some delicious puff side trip!
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Brewers Blog XX: Striving For Consistency
We had a bad experience last week.
We went to a new bistro (it will remain nameless, we don't
do restaurant reviews) that shows a lot of promise; a neat location, inventive
food, and several draft beers, of which our Kilt Lifter was one. The problem came with the bottled beers. It was a big, comprehensive selection that
included our 8th Street
Ale. However when we ordered it and it
arrived, well, lets just say it had some "experience". That is, it was clearly past its prime. We did what we should do in that situation;
we went back to the brewery, got a fresh case of 8th Street and replaced the
old case, no questions asked (it's good to be local).
The question came up of who to blame? We're not sure there are people to blame but
maybe there is a culture to blame. The beer wasn't really that old (two months) so we think the culprit was heat, or,
more specifically, no refrigeration. The
culture we're talking about is one that sees beer, a ll beer, as being
bullet-proof. Wholesalers (some, not all) keep it out warm and deliver it to retailers who do the same only to
sell it to customers that put it in the garage for a few weeks until the big
game. Actually this is all fine, if the beer is preserved or pasteurized. Our beer is not pasteurized, nor do we add
preservatives so if it is not kept cold it will go bad. Just like juice or milk or bread, or any
perishable product for that matter. Heat
destroys beer by speeding up the staling process. Why don't we pasteurize? Well, what's pasteurizing but heating up the
beer to a point where all microbes can no longer survive. Heat = bad, remember. We don't want to prematurely change the
flavor of our fresh beer even before it hits the shelf. And don't ask about preservatives, chemists
need not apply. Cold is our
preservative, thanks.
What we would love to see is people treat beer like
wine. They build special rooms for
it. They check the humidity and the
temperature, they make special racks for it, they even dress differently when
they drink it and some folks even affect strange accents when talking about
it. On the one hand we say, "Good Lord,
its wine, relax" but on the other hand we say (with an accent), "Bravo",
because that's how it should be treated.
Good job wine guys, you changed the culture.
I guess now it's our turn.
And here's a link to a good start.
http://www.examiner.com/x-241-Beer-Examiner
Thanks, again, Charlie. And thank you too, Ray.
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CASK-CONDITIONED AND SEASONALS
IN SCOTTSDALE THIS WEEK
Hop Knot I.P.A.: A true American Innovation. The color of a golden ale but, the bitterness of a fine pale ale and the hop aroma of an IPA. Hop Knot gets its name from the six different hops which are added at six separate times during the brewing process - which includes a cavernous hop back so stuffed with whole hop leaf hops we feel guilty for its excess. IN TEMPE THIS WEEKPorter: Simply put, a delicious dark hued beer made with a majority of darker malts. This batch was made with a few Ancho Chilis to give it a mild bite in the back end. Insert inappropriate joke here... SEASONAL
Pumpkin Porter: It's got Pumpkin spice and it's a porter. Most of you already know what I am talking about. For those that don't, here are a few adjectives...tasty, appetizing, scrumptious, yummy, luscious, delectable, mouthwatering, wonderful, pleasant, enjoyable, appealing, enchanting and charming
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Things To Do In Hector When Your Dead, Pt. 2
We apologize for the delay in sending out the Brewsletter this week, certain circumstances were unavoidable. So in parting, I thought I would wrap up with part 2 of my story, it was, to put it lightly, interesting... My grandfather lived in Hutchinson, Minnesota for the last 30 odd
years of his life (35 minutes north-east of Hector), so arrangements were made
there. It was a beautiful service that
started at 11 am (remember this); respects were paid, tears were shed, Gospels
were read and we wrapped up at 11:45.
Then came the "funeral food" portion of the program. If you're not from the Midwest, bear with me,
if you are, you will completely understand.
Question: How many
70+ year-old, silver haired folk does it take to make a "tomato-hamburger" hot dish
(i.e. casserole, for all you heathens) in a church?
Answer: At last count,
12.
It's true, upon arrival at the service, I went to the
downstairs kitchen area and witnessed no less than 12 people preparing, what I thought
was, an extravagant meal in honor of the only grandfather I'd ever known. I was wrong.
The spread consisted of hot dish (salted), mini buns (buttered),
supermarket cake (I'm sure SOME of it was homemade), and gerkins (dill)! God Bless Central Minnesota! The burial took us to the family grave site
in the Hector Cemetery...at 3 pm! That's
right, 3 hours later! Maybe it's just
me, but when you have a death in the family you really want it to drag on for as
looooonnnng as humanly possible. If you've
never been to Hector (everyone reading this) the cemetery is south of the city limits
and surrounded by corn fields (what isn't), and in October it is cold as hell. Let's just say that I stared into the face of
winter and it remembered me all too well.
To make a long story short, if you're planning on dying don't
go to Central Minnesota, this next World Series will end quicker. If you have to go, bring a sense of humor, a jacket, a case of 8th Street
and a carton of cigarettes. I can guarantee my Grandfather was in the Great
Hereafter laughing his ass off at us while eating tater tot hot dish with a stick of butter
on top and enjoying his first pint of Holy Kiltlfter (available in bottles, kegs and 64 oz. growlers!)! That alone made the entire experience worthwhile. Next week, I promise everything will be back to normal (sic)! Dedicated to the memory of Arthur Ray Neuman
May 9, 1927 - October 17, 2008
Without question, the
greatest invention in the history of mankind is beer. Oh, I
grant you that the wheel was also a fine invention, but the
wheel does not go nearly as well with pizza. -Dave Barry  |
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